Seasons 6 Pounds of Lamb Rack
Serves 4 - 16

RECIPE INGREDIENTS

1. 1pk Lamb Rack artSAVOR 30

2. ¾C Olive oil, More if needed

3. 4T Olive Oil, For cooking

4. 2 Lamb Racks, 16 oz each
   Frenched and Denuded, Optional
   

KITCHEN ESSENTIALS

• Large Cast Iron Grill Pan

• Glass Jar (Preferably with Screw Lid)

TIPS

• For even flavor in every bite mix entire package with oil

• Use artSAVOR 30 for other cuts of lamb, poultry, and meaty fish or herbed oil

• Add extra salt and pepper to your taste if desired

PREP

1. Mix entire package of artSAVOR 30 with oil in a mixing bowl, set aside

2. Place lamb racks on a baking tray, prick them with a fork

3. Pour some of the Blend mixture over racks without touching the meat

4. Rub Blend mixture into the meat well with your hands

5. Add more of the Blend mixture if needed for stronger flavor, optional

6. Cover lamb and refrigerate preferably several hours until ready to cook

7. Refrigerate excess Blend mixture, if any, in a jar with lid closed for later use

COOK

1. Preheat oven to 400˚F

2. Bring lamb racks to room temperature

3. Heat oil in grill pan over medium high heat

4. Place lamb racks onto pan, meat side down, sear 3 minutes or until lightly charred

5. Turn over to the bone side and sear about 2 minutes or until lightly charred

6. Transfer pan to preheated oven

7. Cook until 5˚F¹ below your desired internal temperature is reached²

8. Transfer lamb racks onto your cutting board, let them rest for few minutes

9. Cut and serve with your choice of sides

NOTES

1. You would want to take the meat out of the oven before your desired internal
   temperature is reached as meat continues to cook while resting

2. 130˚F=Medium Rare 135˚F= Medium 145˚F=Medium Well